You may get creative with packed lunches during the first week of school, but most people start with a lunch routine that can get boring. These lunch box ideas without sandwiches are sure to liven up your lunch boxes. If you’re in trouble at lunch, be it for school or the office, try these primal sandwiches alternatives!
Buffalo Ranch Chicken Stuffed Bell Pepper Lunch Recipe
Preheat your oven to 350 degrees Fahrenheit. Mix the chicken with the olive oil, pepper, dill, garlic, salt and the juice of half a lemon.
Place the chicken on a baking dish and bake for 25-30 minutes or until the internal temperature of the chicken reaches 165 degrees on a meat thermometer.
Chop the meat with two forks. Add the juice of the remaining half of a lemon, celery, onion, ranch and buffalo dressing and mix. Spoon the pulled chicken into the pepper halves and top with chopped dill.
Chipotle Chicken Salad Wraps Lunch Recipe
- 1 1/4 pounds. Chicken fillet / breast
- 1/2 sliced onion
- 1 1/2 tbsp. Primal Kitchen avocado oil
- 1/2 tsp. Chili powder
- 1/2 tsp. paprika
- 1/2 tsp. Garlic powder
- 1/4 tsp. salt
- Juice of 1 lime
- 1/3 cup Primal Kitchen Chipotle Lime Mayo
- 1 sliced avocado
- 5 slices of cooked bacon
- 1-2 roasted red peppers, sliced
- 1-2 heads of green lettuce
Preheat your oven to 375 degrees Fahrenheit. Mix the chicken and the sliced onion with the avocado oil, chilli powder, paprika, garlic powder, salt and the juice of half a lime.
Place the chicken and onion on a sheet pan and bake for 20-25 minutes, or until the chicken has reached an internal temperature of 165 degrees Fahrenheit.
Chop the chicken and mix the chipotle and lime mayo with the chicken and onion mixture.
Place a square piece of parchment in a diamond shape in front of you, with the sharp edges facing north, south, east, and west. Place 3 pieces of lettuce next to each other horizontally, then 2 or 3 more pieces of lettuce vertically so that you have a bed of lettuce for your wrap.
Spread a scoop of chicken salad on top of the salad wrap. Place a slice of bacon and red pepper on top, along with a few slices of avocado. Carefully take the bottom piece of parchment (the piece closest to you) and fold it over the wrap like you’re rolling a burrito. Wrap it tightly so that the lettuce folds over the fillings on the parchment. Tuck the sides of the parchment towards the center and keep rolling the wrap so that it resembles a wrap or burrito shape.
Halve the wrap and secure it with a couple of toothpicks so that it doesn’t dissolve.
Repeat with the remaining wraps. When you’re ready to eat, peel the parchment away from the salad as you eat it.
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